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Caliente (dish)
Caliente or kalinti is a Moroccan street food which consists on savory pie made of chickpea flour and can include oil, eggs, spices, pepper, and cheese. It is typically sold by the slice by food vendors. Etymology The name of the dish comes from the Spanish term ''calentito'', meaning hot. Origin The recognized origins of this Moroccan street food would go back to Moroccans of Jewish faith in the city of Tangier, others associate it with the large Spanish community at the time. Similaries A variation of this Moroccan street food exists in the city of Oujda where it is called “karan”. A quite similarity exist with Gibraltar too where a dish flavored with paprika, has been described as one of the culinary symbols of Gibraltar by Hélène Jawhara Piñer Hélène Jawhara Piñer is a French-Spanish historian, educator, and chef. She is the author of a cookbook on Sephardic cuisine and a study of medieval Jewish food culture in Spain and France. She has published article ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caliente Vendor
Caliente may refer to: Music * ''Caliente'' (Calle Ciega album), 2000 * ''Caliente'' (Vox Dei album) * "Caliente" (Dyland & Lenny song) * "Caliente" (Inna song), 2012 * "Caliente" (Jay Santos song), 2012 * "Caliente" (Lali song), 2018 * ''Caliente'', 1997 album by Willie & Lobo Places * Caliente, California, United States * Caliente, Nevada, United States * Ojo Caliente Spring, a hot spring in Yellowstone National Park * Caliente Mountain, in the Southern Coast Ranges of California * Caliente Range, a west–east trending zone of uplift mountains in the Pacific Coast Ranges, in central California Other * Caliente, an alternative name for the Kawaiisu, an ethnic group of the Southwestern United States * ''Caliente'' (TV series), a popular Spanish-language television show on Univision that aired from 1995 to 2006 * Caliente (Sirius XM), a Latin American music station on XM Satellite Radio * Casino Caliente a chain of casinos in Baja California and other states of Mexic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gram Flour
Gram flour or kadala maavu is a pulse flour made from a variety of ground chickpea called Bengal gram or ''kaala chana''. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani, Sri Lankan and Caribbean cuisines. Characteristics Gram flour contains a high proportion of carbohydrates, higher fiber relative to other flours, no gluten, and a higher proportion of protein than other flours. Dishes South Asia and the Caribbean Gram flour is in popular use in the Indian subcontinent and the Caribbean, where it is used to make the following: In Andhra Pradesh, it is used in a curry with gram flour cakes called Senaga Pindi Kura ( te, శెనగ పిండి కూర) and is eaten with Chapati or Puri, mostly during winter for breakfast. Chila (or chilla), a pancake made with gram flour batter, is a popular street food in India. Southeast and East Asia Gram flour, which is called ''pe hmon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paprika
Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from '' Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder and have thinner flesh. In some languages, but not English, the word ''paprika'' also refers to the plant and the fruit from which the spice is made, as well as to peppers in the Grossum group (e.g. bell peppers). All capsicum varieties are descended from wild ancestors in North America, in particular Central Mexico, where they have been cultivated for centuries. The peppers were subsequently introduced to the Old World, when peppers were brought to Spain in the 16th century. The seasoning is used to add color and flavor to many types of dishes in diverse cuisines. The trade in paprika expanded from the Iberian Peninsula to Africa and Asia and ultimately reached Central Europe through the Balkans, which was then under Ottoman rule. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hélène Jawhara Piñer
Hélène Jawhara Piñer is a French-Spanish historian, educator, and chef. She is the author of a cookbook on Sephardic cuisine and a study of medieval Jewish food culture in Spain and France. She has published articles and recipes in English, French, and Spanish in magazines and academic journals, and has lectured in cooking programs on the Sephardic culinary heritage among diasporic communities in Europe and in North and South America. She specializes in the recreation of historical recipes, such as ''hojuelas'', a fried pastry that originated in sixteenth-century Spain which Jews in Argentina make for Purim; '' mufleta'', a pastry made by Moroccan Jews for the holiday of Mimouna, which marks the end of Passover; and ''almodrote'', a northern Spanish recipe for eggplant dip which closely resembles recipes for mashed eggplant included in two thirteenth-century Arabic cookbooks from Andalusia. In 2021, she presented a twelve-episode online cooking show on Sephardic culinary histor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
